This only happens whenever we have so much of cempedak from our dusun. Frankly i just use my instinct for below ingredients, any home mode cucur, i just make sure that when i mix it all, it won’t be too watery and too hard. Please amend if you think you need to add more water to the mixture.

Ingredients:

3 cups of Ripe cempedak (blend it – usually i fill up half of the blender with water)

1 tbs of brown sugar ( you can adjust based on the sweetness of the cempedak)

3 tbsp of rice flour (tepung beras)

2 cup of wheat flour (tepung gandum)

1-2 cups of plain water

1 tsp of bicarbonate soda

Method:

- Put the ripe cempedak and some sugar in the blender and water. Blend it well.

- Put wheat flour and rice flour in 1 big bowl. Mix it and make a hole in the middle.

- Pour the blended cempedak mixture in the middle of the bowl. Pour the water too.

- Mix well, this can be whether add more water or not at all.

- Heat up your frying pan or wok. Make sure always in medium fire.

- Use your finger to make a droplet / cucur of the mixture into the frying pan.

- Fried it up til golden brown and a lil bit crispy at the outside.

- Then you can serve it with hot tea of coffee.

Ingredients:
5 crab cut into half
3-4 cm of Turmeric / Kunyit (pounded)
8-9 pieces of Cili Padi (pounded)
3 stalks of Lemon Grass / Serai (pounded a bit/dititik)
1 piece of Turmeric Leaves / Daun Kunyit
2 cups of Concentrated Coconut Milk / Santan Pekat
2-3 cups of Water
Some Salts
Some Sugar

Method:
- Heat up a big pot
- Pound the cili padi, kunyit with some salt with ‘Batu Lesung’, pound it until all shredded into small pieces.
- Just pound the lemon grass 2-3 times
- Pour the Santan Pekat and water into a big pot
- Put the mixture of all the pounded indredients above
- Put in Daun Kunyit and also Serai
- Some salts and Sugar
- Lastly just put in the fresh crab
- Let it boil 3-4 times in slow fire

This is just a simple dish suitable for breakfast or maybe small gathering.
I guess the shrimp will make the taste sweeter and the egg is just complement the mamak style taste. I prefer to use the small red onions rather than using a big onions, plus i use ‘batu lesung’ instead of blender to all of the ingredients, so you can get the slightly chunky small onions which gonna make the ingredients tastier.

Ingredients:
1 packet of Yellow Mee
2-3 tbs of oil
7-8 cloves of Rose Onions / Small Onions (pounded)
3-4 cloves of Garlic (pounded)
2-3 tbs of chili paste
3 tbs of dark soy sauce
3 tbs of light soy sauce
2 tbs of tomato sauce
1-2 tbs of lea and perrins sauce
12- fresh shrimps
1 eggs

Method:
- Heated up your wok, then pour the oil
- Stir in pounded onions & garlic & chili paste, just stir for 2-3 mins
- Put the dark soy sauce, lite soy sauce, tomato sauce and lea and perrins sauce, stir for 1 mins
- Put the shrimps, cover with wok and just flip the shrimps so that it will cook evenly
- Stir in the eggs, cover with wok cover for a while , then stir so that the eggs mashed up
- Lastly put the mee and mix well with all of the ingredients
- You can alter the taste as can add more soy sauce

Ingredients:
1 cup of sliced onions
3 cloves of minced garlic
1 cup of diced pineapple (nenas sarawak)
1 tbsp of oil
1 tbsp of oyster sauce
3 tbsp of chilli paste (blended cili kering / cili hidup)
1/2 kg of cleaned squid, cut into 1″ pieces
1 tbsp of tomato sauce
Salts and Sugar

Method:
- Heat up pan/wok with some oil
- Stir in onions and garlic
- Stir in chilli paste, let it be for a while
- Put some oyster sauce and tomato sauce
- Put in squid and pineapple
- Sprinkle some salt and sugar
- Cover the wok and let it be for 2 mins
- Do not overcook because the squid will become hard, just mix well altogether
and ready to serve.

This is the first time for me to cook this dish , since i have this Ikan Kurau Masin, bought in Lumut,Perak.Basically this dish is more or less like Lemak Cili Padi, but it is nicer because the nenas is sweet, so it would be the mixture of sweet, sour, and spicy taste. Serve with hot rice and ikan bawal goreng.

Ingredients:
8 pcs of Cili Padi
4 cm of Kunyit
1 pcs of Daun Kunyit
1 cup of Santan Pekat
1 pcs of Asam Keping
3 pcs of Ikan Kurau Masin
5-6 pcs of Nenas Sarawak
Pinch of Salt

Method:
- Pound Cili Padi , Kunyit and some salts with batu lesung
- Pour the Santan Pekat inside a pot and pour 2 cups of water
- Mix in the pounded cili padi, kunyit hidup just now
- Stir in Asam Keping, Daun Kunyit , Ikan Kurau Masin, Nenas
- Let it simmer and boil under slow fire, stir gradually
- Usually it would be salty enough, but you can still taste and add in salt if you want.

BAHAN-BAHAN:
4 ekor ikan kembung besar

BAHAN TUMBUK HALUS:
1/4 sudu kecil lada hitam
4 biji buah keras
1 cm kunyit
3/4 cawan santan pekat
Garam dan gula secukup rasa

BAHAN UNTUK KICAP MANIS:
labu bawang besar (potong dadu)
2 tangkai cili merah (potong serong)
2 tangkai cili hijau (potong serong)
2 biji jus limau nipis
125 ml kicap manis

CARA MENYEDIAKAN:
- Campurkan bahan-bahan tumbuk bersama santan, garam dan gula secukup rasa.
- Ikan dibersihkan. Masukkan ke dalam kuah santan, kacau rata.
- Bakar ikan menggunakan api arang hingga masak. Gunakan lebihan kuah santan untuk merenjis-renjis ikan semasa dibakar. Enak dimakan bersama sambal kicap manis.
- Gaulkan semua bahan dan rasalah masam manisnya

- Simba -

Come on over and taste my Kueh Teow Soto !

Ingredients:
1 kg beef (cut small)
1 packet of char kueh teow/mee/bihun
1 cup of bean sprout (remove the roots)
Spring Onion (daun bawang)
Celery leaves (daun sup)

Item A:
4 cm cinnamon
4 cardamon (buah pelaga)
3 Aniseed (bunga lawang)
3 Cloves (bunga cengkih)

Item B: blend
6 red onion
4 garlic
5 cm ginger
3 cm lengkuas
3 lemon grass
3 tbs rempah kurma/soto
1 tbs black pepper
5 candle nuts (buah keras)

Method:
- Heat up your pot with some oil. Stir in all the blended item and A until you can smell it
- Stir in your beef , salt and water accordingly and let it simmer on slow fire until the meat tender.

Sambal Kicap Cili Padi:
Ingredients:
20 Cili Padi
1/2 cups of Kicap Manis/Pekat
2 garlic
5 of Limau Kasturi juice
Some salt

Method:
Blend all items and pour 1-2 tbs to your soto, it completes the spicy soto taste

Howto Serve:
- In a bowl, put kueh teow/mee/bihun, bean sprout, pour the ‘kuah soto’
- Sprinkle with daun bawang, daun sup and also ’sambal kicap cili padi’

Asam Pedas always under my daily dishes routine, because it’s easy, spicy and tasty, whether eat it with rice or just dip it with your bread, it taste just good even on the next day !

Ingredients:
6 pieces of ikan tongkol
3 cups of air asam gelugor
15 of laksa leaves (daun kesum)
4 ladies finger
1 tomato (cut into 4 or 6)

Blend Items:
3 big onions
3 small/red onions
4 garlic
3 cm turmeric
3 cm ginger
12 dried chillies (boiled)
50 cents size of belacan (shrimp paste)

Method:
- Put some oil inside a pot, and pour the blended items, stir until the smells comes up and continue stirring until 5 mins to let the dry chillies well cooked.
- Pour air asam into the pot, mix and let it boil
- Once boiled 2-3 times, put the daun kesum, ikan tongkol , let it boil again few times
- Put tomatoes and ladies finger and let it simmer in a slow fire around 3 mins and put some salts based on your preferences.

Serve with hot rice and fried ikan tongkol would be nice too

I went browsing the net for the ‘cucur badak’ recipe, found 1 in ‘my kitchen snippets’ website and tried it. The differences is just that i didn’t put any shrimp on top of it. As you can see from the pic below, it is pretty simple but believe me, the taste is so nice because once the serunding blend together with the keledek, it’s just complete the taste of cucur badak lolz

Ingredients:
Item A : for dough
1 lb sweet potatoes (boiled and mashed)
10 tablespoons all-purpose flour
1 tablespoon of sugar
A pinch of salt

Item B: for filling
4 cups of grated coconut
1/2 cup of dried shrimps (udang kering)
1 garlic*
3 shallots (bawang kecil/merah)
6 fresh red chillies (or dried red chilies)*
1 lemon grass (serai)
1 1/2 teaspoon tumeric powder (serbuk kunyit)
5 slices of peeled fresh ginger (halia)
Salt to taste
Sugar to taste (palm sugar preferred / gula melaka)
2 tablespoons cooking oil

Method:
For the dough
- Boil the sweet potatoes in hot boiling water for 15 minutes.
- Peel the skin off the boiled sweet potatoes and mash them in a big bowl
- Mix the mashed sweet potatoes with flour, sugar, and salt till a soft dough is formed. The dough shouldn’t be too sticky. If too sticky, add more flour to the mixture.

For the filling
- Pound all the (*) ingredients.
- Soak the dried shrimps in hot water for 15 minutes and then pound them. Set aside.
- Heat 2 tablespoons of cooking oil and add in the pounded ingredients plus the pounded dried shrimps. Fry till fragrant.
- Add in the grated coconut and mix well.
- Add in salt and sugar to taste.
- Set aside and let it cool.

For the wrapping
- Dust your hands with some flour and take a bit of dough (about the size of a small ball), flatten it and put the filling in the middle.
- Cover the filling
- Heat oil and fry till golden brown.

adapted from http://www.mykitchensnippets.com/

My type of Assam Laksa. Pure laksa utara does not have any pineapple in there,
although i like the taste of sweet sour pineapple(usually in laksa penang) mixed
up with the assam laksa gravy. I think you guys should try it

Ingredients:
Item A
1 kg of Sardine fish / Ikan Kembung
1 kg of Wet/Dry Laksa (think flat white rice flour noodles)
- Boil fish with water and a pinch of salt, keep the water and put aside
- Just take the fish meat and shred it nicely in blender
- Boil laksa around 3-4 mins and drain the water

Item B
15 dried chillies (soaked in water)
20 Small onions
50 cents size of Belacan (shrimp paste)
1.5 of Galangal (lengkuas)
- Blend all the item’s b ingredients

Item C
4 buds of Bunga Kantan (ginger buds)
1 cup of Laksa Leaves (Daun Kesum)
8-10 of Asam Keping (dried slices of tamarind)
2-3 cups of Air Asam Gelugor
Some Salts

Item D
1/2 cup of thin sliced Cucumber
1/2 cup of thin sliced Red Chillies
1/2 cup of thin sliced onions (bawang besar)
1/2 cup of thin sliced Pineapple
4 boiled Egg

Method for Gravy:
- Mix up Item A (shredded fish + remaining fish water) and Item B
- Stir in all Item C, put some salts based on your taste
- Let it boil and you can add more water or light air asam gradually, depends on how thick you want the gravy to be
- Stir every now and then so that the fish won’t cluttered
- Once the gravy boiled 2-3 times, and if you’re satisfied with the thickness,then it is done.

How do i serve:
Put some of the laksa inside a bowl, sprinkle with cucumber, onions, eggs, pineapple and pour the gravy, eat while it’s hot.